For this month’ Baking Partners Challenge, we are going Netherlands, the country I known only through as transit for my long travel to India. This koffiebroodjes/ Dutch coffee buns and Dutch apple pie are suggested by Kaveri of Palakad chamyal. These buns are usually served with coffee, so it is called coffee buns. Do you know Dutch are the second largest coffee drinkers in the world, first one goes to Scandinavia? I know when I was working in Stockholm, Sweden. Fika/coffee break is really important for Swedes. They used to take two coffee break one in the morning and other in the evening.
If you are in Japan, you will be greeted with cup of green tea/ ocha, in Dutch you will be greeted with coffee. During the coffee break / Koffiepauze as in Dutch they indulge these delicious coffee buns. However these buns don’t have characteristic Dutch spices /speculaas spices. It is more like brioche dough filled with cream, pudding or jam of your choice along with raisins and currants.
I love to deal with yeast, so choose the coffee buns. Even though recipe given for the challenge is eggless, I have gone with original recipe which has egg in it. I love to know the taste of original koffiebroodjes available in Netherlands. However my pudding and sour cream mixture turned out to be too runny and gave me a hard time while cutting rolled dough into small piece. Next time I will keep that in mind and make filling similar to pie filling rather than pudding.
I had only 2 ¼ cup all purpose flour in my hand, so made with that. I was able to get 16 pieces. I first made dough with flour, yeast, sugar, salt, butter, egg and milk then set aside for doubling for about 90 minutes. As my kitchen is cold, it took that much time. Then spread dough into 12x12 inch square and filled with vanilla sour cream pudding mixture as well as currants and raisins. Rolled it into cylinder and cut them into small pieces and after resting for 30 minutes baked at 350 ⁰F for 30 minutes. When they were out of the oven brushed them with glaze made of jam.
They are delicious and good with coffee or tea. Give it try. They are at prime when it is warm and freshly comes out the oven.
Make sure to take a look at other baking partner’s creations. If you like to join us next month, shoot an e-mail.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.